Red Chicken Curry with Bamboo Shoots from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 1 litre/1¾ pints/4 cups coconut milk
• salt
• ground black pepper
• 1-2 drained canned bamboo shoots, total weight about 225g/8oz, rinsed and sliced
• 5 kaffir lime leaves, torn
• 30 ml/2 tbsp Thai fish sauce
• 15 ml/1 tbsp granulated sugar
• 450 g/1 lb skinless, boneless chicken breast portions, diced
• 2 garlic cloves, chopped
• 15 ml/1 tbsp chopped fresh galangal
• 12-15 fresh red chillies, seeded and coarsely chopped
• 4 shallots, thinly sliced
• 5 ml/1 tsp coriander seeds
• 2 1/2 ml/½ tsp cumin seeds
• chopped fresh red chillies and kaffir lime leaves, to garnish
• 5 ml/1 tsp ground turmeric
• good pinch ground cinnamon
• 5 ml/1 tsp salt
• 2 1/2 ml/½ tsp shrimp paste
• 3 kaffir lime leaves, chopped
• 2 lemon grass stalks, chopped
• 10 black peppercorns
• 4 fresh coriander (cilantro) roots
• 30 ml/2 tbsp vegetable oil